Andreas Haenni, global head of Savoury at flavour and sensory specialist Givaudan Flavours, lifts the lid on how to develop low-salt products without the bland taste. Andreas Haenni - Global head of Savoury at flavour and sensory specialist Givaudan Flavours Salt levels in food have become a seriously hot topic as health scientists point to the well documented links between high salt intaka increased blood pressure (hypertension) and the risk of cardiovascular disease. From snacks and ready-meals to cheeses and processed meats, consumers all over the world are being told that many of their favourite food products simply carry too high a price tag in terms of the effects on their health.
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机译：调味品和感官专家奇华顿调味品（Givaudan Flavours）的全球味蕾（Savory）全球负责人Andreas Haenni揭开了如何开发无盐味低盐产品的门路。 Andreas Haenni-香精味觉和感官专家Givaudan调味品全球负责人食品中的盐含量已成为一个非常热门的话题，因为健康科学家指出，高盐含量的intaka升高的血压（高血压）与心血管疾病的风险之间存在有据可查的联系。从零食和现成食品到奶酪和加工肉，全世界的消费者都被告知，就其对健康的影响而言，许多他们最喜欢的食品价格太高。
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